Latteart latte pull Coffee pull method

If you are going to want 12oz foam, then put 10oz whole milk to foam to get 20oz foam. Until it is close to the groove part of the cylinder mouth of the flower cylinder.

Tilt the vat and let the steam pipe lean against the right side of the vat.

Keep the steam pipe between 1-2cm from the surface of the milk. Turn on the steam switch and you will hear the sound of tearing. Don't be intimidated! After about 2 seconds, let the steam pipe into the milk, do not be too deep, let the vat stay tilted and move vertically up and down with a short stroke (when going up to the stage, the steam pipe will touch the wall of the vat), so that the foam will appear slowly.

Inserting a steam pipe will make the milk form a spinning nest, while moving up and down will produce milk foam (Microfoam in English).

Once the milk reaches the appropriate temperature (60-63 degrees Celsius), turn off the steam, then immediately clean the surface of the steam pipe with a towel and wipe it hard.

Take the flower jar and tap on the table to make a note that the big bubble will burst, and then carefully circle the movement to make the foam spin inside. The consistency of the foam is like paint in a bucket.

To achieve exquisite latte art, begin pouring your milk slowly. Start with a narrow stream to avoid breaking the espresso's crema. Once your drink is about half full, lower your pitcher's spout so that it's almost touching the liquid. This will guarantee strong contrast. Continue pouring.

To form a heart, create a white dot with your milk. Once the drink is almost full, raise your pitcher up a few inches from the drink (while still maintaining your gentle pour), and "cut" it down the middle. Serve to your crush, and smile coquettishly.

To form a rosetta, create the same white dot by starting your pour close to the espresso's surface. As you pull away, gently rotate your wrist from side to side. Don't forget to breathe. You carry all your stress in your rosetta leaves.

Continue moving wrist side-to-side while keeping pitcher's spout close to the surface of the drink.

Lift your pitcher a few inches and reduce the speed of your pour. The height, along with the thin stream, will allow you to cleanly cut the rosetta down the middle.

Serve, then exhale and wipe your sweat-drenched brow. To guarantee excellent art, consider practicing this routine 500 times each day for three years.